dinner

Greek Lemon-Herb Roasted Chicken Thighs with Potatoes and Olives

Name: Greek Lemon-Herb Roasted Chicken Thighs with Potatoes and Olives
Ingredients: 24 oz (680 g) Bone-in, skin-on chicken thighs; 16 oz (454 g) Yukon Gold potatoes, quartered; 4 oz (113 g) Kalamata olives, pitted; 3 tbsp (45 ml) Fresh lemon juice; 2 tbsp (30 ml) Extra virgin olive oil; 1 tsp Dried oregano; 2 cloves Garlic, minced; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

Nutrition

2016

kcal

Calories

125

Protein

Carbs

128

Fat

AI Insight

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Ingredients(10)

Bone-in, skin-on chicken thighs24 oz (680 g)

Yukon Gold potatoes, quartered16 oz (454 g)

Kalamata olives, pitted4 oz (113 g)

Fresh lemon juice3 tbsp (45 ml)

Extra virgin olive oil2 tbsp (30 ml)

Dried oregano1 tsp

Garlic, minced2 cloves

Salt1 tsp

Black pepper1/2 tsp

Fresh parsley, chopped (for garnish)2 tbsp

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.

Spread the seasoned potatoes in a single layer on a large baking sheet.

Roast the potatoes for 20 minutes.

While the potatoes roast, prepare the chicken marinade. In the same bowl (no need to wash), combine the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken thighs and toss to coat thoroughly.

After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Nestle the marinated chicken thighs among the potatoes. Scatter the Kalamata olives around the chicken and potatoes.

Return the baking sheet to the oven and continue roasting for another 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the skin is golden and crispy, and the potatoes are tender and slightly browned.

Garnish with fresh chopped parsley before serving. This dish is a classic of Greek cuisine, often enjoyed as a hearty family meal.